Manhattan Clam Chowder

Makes 2 quarts

1 quart fresh clams, shucked and coarsely chopped
¼ pound salt pork
1 large onion minced
1 cup bottle clam juice

Sauté the salt pork very slowly. Remove and reserve the cracklings. Add the minced onions and clams to the fat. Stir and cook slowly about 5 minutes. Sift over them and stir until blended:
3 tablespoons flour
Heat and stir in the clam broth plus two cups water. Prepare and add:
2 cups pared raw potatoes, diced
3 cups cooked or canned peeled tomatoes
(1/2 cup diced green pepper)
(1/2 bay leaf)
(1/4 cup catsup)

Cover the pan and simmer the chowder until the potatoes are done, but still firm. Add the cracklings and:
3 tablespoons butter
Simmer 5 minutes more. Place the chowder in a hot tureen.